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“Early on we saw the potential in fermented foods; the ability to influence nutrition through the transformative process of fermentation is powerful,” said co-founder Tim Klatt

Barrel Creek Provisions breathes new life into fermented foods

By Mary Ellen Shoup

Barrel Creek Provisions has undergone a brand transformation to establish itself as a formidable player in the fermented foods category, a market that continues to grow alongside consumers’ interest in gut health and probiotics.

Above all else, food and beverage products 'should taste good', says Mintel director of innovation & insights, Lynn Dornblaser. ©GettyImages/SvetaZi

Food in the 21st Century: Where we’re headed, according to Mintel

By Mary Ellen Shoup

Keeping track of emerging food trends can be daunting, especially in an immediate, digital-centric environment, but there are a few constant principles to lean on in the increasingly cluttered, fragmented food and beverage market, according to Lynn Dornblaser,...

Outstanding Foods: 'We want to make it easier for everyone to eat more plant-based foods, not because they are being preached at or judged, but because they taste incredible...'

'We started by looking at where we could really own a category'

Ready to pig out (minus the bacon)? Outstanding Foods gears up for launch

By Elaine Watson

Vegan jerky is picking up steam, but hasn’t set the world on fire, yet. And while bacon-flavored potato and corn chips are a staple in the salty snacks aisle, they don’t pretend to replicate the taste and texture of a strip of bacon. But what if you could...

Datassential: Plant-based only works if its crave-worthy

What plant-based foods are trending in foodservice?

Datassential: Plant-based only works if its crave-worthy

By Elaine Watson

Plant-based is a hot trend in food marketing right now, but how is it playing out in foodservice, which ingredients are trending on menus, and what marketing resonates the best with diners?

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